Parmesan & Zucchini-Topped Chicken
with Mash & Honey-Glazed Carrots
You know chicken parmigiana, but do you know zucchini-topped chicken? It’s still that chicken and cheese combo you love, but with a garlicky and veggie twist that’ll quickly become a new fave!
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2
carrot
2
sweet potato
1 clove
garlic
1
zucchini
1 pinch
chilli flakes
1 packet
chicken breast
1 sachet
garlic & herb seasoning
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
creamy pesto dressing
(Contains: Milk, Eggs, Walnut; May be present: Macadamia, Almond, Cashew.)
1.5 packet
grated Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
½ tsp
honey
2 tbs
milk
(Contains: Milk;)
40 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. Bring a large saucepan of salted water to the boil. Cut carrot into thick rounds. • Place carrot on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes. • Remove tray from oven. Drizzle carrot with the honey, then toss to coat. Roast until caramelised, a further 5 minutes.
• Meanwhile, peel sweet potato, then cut into large chunks. Finely chop garlic. Grate zucchini, then pat out any excess moisture with a paper towel. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook zucchini, tossing, until tender, 2-3 minutes. • Transfer zucchini to a medium bowl. Add garlic, grated Parmesan cheese (see ingredients) and a pinch of chilli flakes (if using). Drizzle with olive oil and season to taste. Stir to combine.
• Cook sweet potato in the saucepan of boiling water until easily pierced with a knife, 10-15 minutes. • Drain, then return to the pan. Add the milk and the butter. Season generously with salt. Mash until smooth.
• Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • Place chicken steaks on a second lined oven tray. Drizzle with olive oil, then rub with garlic & herb seasoning. Season.
• Top chicken with zucchini mixture, pressing it down lightly with the back of a spoon. Bake until chicken is cooked through, 8-12 minutes. • In the last 2-3 minutes of cook time, increase the oven temperature to 240°C/220°C fan-forced. Continue baking until topping is lightly golden, 2-3 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide Parmesan and zucchini-topped chicken, honey-glazed carrots and mash between plates. • Garnish with flaked almonds. Serve with creamy pesto dressing. Enjoy!
